Earl Grey Cupcakes (Vegan!)

Vegan Earl Grey Cupcakes on a small wooden board.

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These Earl Grey Cupcakes are undetectably vegan, have big Earl Grey tea flavor, and taste like a London fog! They are super moist and are easy to make, so this recipe is perfect for beginner bakers.

Prep Time30

Cook Time20

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cupcakes

Calories: 331kcal

Author: Megan Calipari

Cost: $4

Equipment

1 Hand Mixer or Stand Mixer with paddle attachment
1 1 Quart Saucepan
1 Small Mesh Strainer
1 Large Mixing Bowl
1 Whisk
1 Cupcake Tin
12 Parchment Cupcake Liners
Measuring Cups and Spoons

Ingredients

For the Earl Grey Cupcakes

¾ Cup Non-Dairy Milk
5 teaspoon Earl Grey Tea
1 ½ Cups All-Purpose Flour
2 teaspoon Baking Powder
½ teaspoon Kosher Salt half this amount if using table salt!
1 Cup Sugar
⅓ Cup Canola Oil
2 teaspoon White Vinegar
2 teaspoon Vanilla Extract

For the Vanilla Frosting

8 tablespoon Vegan Butter, room temperature
2 Cups Powdered Sugar, sifted
1 tablespoon Non-Dairy Milk
1 tsp Vanilla Extract

Instructions

Make the Tea Infused Milk

Combine non-dairy milk and tea leaves in a small saucepan. Place the pan over medium heat and cook, stirring occasionally until the mixture boils. Then, cover and remove from heat and allow the tea to steep for 7 minutes.
Place a fine mesh strainer over a liquid measuring cup. Pour the tea mixture through the strainer. Then, use the back of a spoon to press the tea leaves to extract as much liquid as you can. Then, add non-dairy milk to bring the liquid amount back up to ¾ of a cup. See note!
Place the tea-infused milk in the refrigerator for 30 minutes to cool.

Make the Cupcakes

Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
In a medium bowl, combine flour, baking powder and salt. Whisk and set aside.
In a large bowl, combine sugar, tea-infused milk, canola oil, vinegar and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the batter.
Use a spoon or an ice cream scoop to portion the batter into a lined cupcake tin, filling each liner about ⅔ of the way full. Then, bake the cupcakes in a 350* F oven for 19-21 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

Make the Vanilla Frosting

In a large bowl using a hand-mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth.
Add the powdered sugar and mix on low until combined. Then, add the non-dairy milk and vanilla and mix on medium until light and fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, use a butter knife to spread frosting onto the cupcakes or use a pastry bag fitted with your favorite piping tip to pipe the frosting onto the cupcakes. Serve!

Notes

Don't forget to add a little extra milk to the tea-infused mixture to bring the liquid amount back up to ¾ of a cup!

My favorite tea for this is Twinnings Loose Leaf Earl Grey Tea. If your tea is in tea bags, cut the tea bags open and measure the tea from there.

Be sure that the Earl Grey Cupcakes are completely cool before topping them with frosting. Frosting melts easily, so if the cupcakes are even a little bit warm, you will be left with a big mess!

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